I happened to test this recipe for coconut milk and butter by chance one day when I was at the supermarket and decided to buy two coconuts to see what they tasted like. I had never tried a coconut before, so I wasn’t sure what to expect. Anyway, I bought the coconuts, got home, and immediately ran into my first problem – how was I going to open them? I don’t necessarily recommend my method, but eventually, after trying all sorts of things to crack the coconuts open, I came to the conclusion that a screwdriver and hammer would do the job. They did, but I can’t say it was the smartest decision.

I read on various websites that coconut water is very good for you, containing nutrients and many other things that are beneficial for our bodies, but for my taste buds, I have to say it tastes terrible. Personally, I couldn’t drink it. Maybe I chose the wrong ones, I don’t know, but this taste is not for me.

The milk recipe is very simple, you only need water and coconuts. I used four coconuts and four cups of warm water. The coconuts are grated on the finest side of the grater, and if you have an extraordinarily good and powerful blender, you can use it. I say this because I had one, but I broke it trying to make my job easier, so I had no other choice and resorted to the classic and not the easiest method. Honestly, it took an eternity to grate all those pieces of meat.

After grating the coconut, all you have to do is add the warm water to the flakes and stir until the coconut meat is combined with the water. The next step is to strain the coconut flakes milk obtained. You can use cheesecloth or any other thin material. I used some stockings, new ones of course. When you’re not prepared for what you’re going to do, you work with what you have.

If you want to get coconut butter, all you have to do is put the milk obtained in a wide-mouthed container and leave it in the refrigerator overnight. The butter will separate from the water, forming a layer on top of it. If you only want milk, the butter will form anyway, even if you put it in a bottle, but if you heat it, it will become liquid again.

Don’t throw away the coconut flakes that remain, put everything in a baking dish lined with parchment paper and bake at the lowest setting of the oven for 50 minutes, or until they start to turn brown. After this step, you have to leave them for a day and a half in the air.

I personally like both coconut milk and butter, they have a truly unique taste. I even bought some coconut milk from the store, but the taste was disappointing.

I used the milk and coconut obtained to make cupcakes. They turned out unexpectedly flavorful and tasty. The coconut flakes I obtained, I put in a container that seals tightly and they lasted very well, again the taste and smell is much superior to what we find in stores.

The whole experience was quite amusing because I didn’t have the necessary materials for such a process, but in the end, I can say that an extraordinarily good product resulted, which I will definitely repeat.

For the video recipe, you can find the link here. I hope you will give it a chance too.